Description
Enjoy crispy, juicy Raising Cane’s Chicken Tenders with a perfectly seasoned buttermilk marinade and a flaky double breading, fried to golden perfection. These homemade tenders are perfect for a family meal or a fun gathering, served alongside crispy crinkle-cut fries and a tangy homemade Cane's Sauce.
Ingredients
Units
Scale
Chicken
- 2 pounds chicken tenders tendons removed
- 5-6 cups vegetable oil for frying
Marinade
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Breading
- 2 1/4 cups all-purpose flour
- 3/4 cup cornstarch
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Prepare Chicken: Trim 2 pounds of chicken tenders by removing the tendons. Place the cleaned chicken tenders in a large bowl.
- Make Marinade: Add 2 cups buttermilk, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon paprika to the bowl with the chicken. Toss to coat evenly, cover, and marinate in the refrigerator for at least 4 hours up to 24 hours.
- Prepare Oil and Breading: When ready to cook, heat 5-6 cups vegetable oil in a large, deep pot over high heat until it reaches 350 degrees Fahrenheit. Meanwhile, combine 2 ¼ cups all-purpose flour, ¾ cup cornstarch, 1 ½ teaspoons salt, ½ teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon paprika in a large bowl to make the breading.
- Bread the Chicken: Remove chicken pieces one at a time from the marinade, allowing excess to drip off. Coat fully in the flour mixture, pressing the breading onto the chicken. Dip the floured chicken back into the marinade briefly, then coat again in the flour mixture for a double breading.
- Fry the Chicken: Fry the breaded chicken tenders in batches in the hot oil for 5-7 minutes, flipping halfway through to ensure even cooking. The tenders are done when the thickest part reaches 165 degrees Fahrenheit. Drain the tenders on a wire rack or paper towels.
- Serve: Serve the chicken tenders immediately with crinkle-cut fries and homemade Cane's Sauce for a classic experience.
Notes
- Marinate the chicken for up to 24 hours for best flavor and tenderness.
- Store leftovers covered in the refrigerator up to 5 days; breading may soften over time.
- To reheat, microwave for 1-2 minutes (breaded coating will be soft), or air fry at 360°F for 6-8 minutes flipping halfway for crispiness, or bake at 400°F for 15 minutes flipping halfway.
- Freeze cooked tenders on a rack for 2-3 hours, then transfer to a freezer bag for up to 3 months.
- Cook frozen tenders by air frying at 400°F for 12-15 minutes flipping halfway or baking at 425°F for 20-25 minutes until 165°F internal temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
